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Ionic strength and pH-induced changes in the immunoreactivity of purified soybean glycinin and its relation to

Lamia L'Hocine1, Joyce I Boye, Stéphanie Jouve

  • 1Food Research and Development Centre, Agriculture and Agri-Food Canada, Casavant Boulevard West, St. Hyacinthe, Quebec, J2S 8E3, Canada.

Journal of Agricultural and Food Chemistry
|June 15, 2007
PubMed

This study examined the immunogenic response of glycinin under varying conditions of pH and ionic strength using enzyme-linked immunosorbent assay. Differential scanning calorimetric (DSC) analysis and Fourier transform infrared spectroscopy (FTIR) were used to investigate the conformational changes induced as a result of these conditions, and the correlation with the changes observed in glycinin immunoreactivity were determined. A highly purified glycinin obtained by isoelectric precipitation followed by native preparative continuous flow electrophoresis was used for these studies. Purity was confirmed by two-dimensional-polyacrylamide gel electrophoresis and mass spectroscopy. DSC and FTIR results suggest that glycinin immunoreactivity is affected by changes in the tertiary and secondary packing of the protein, when flexibility, stability, and accessibility of certain substructures are modified. Aggregation and/or increased compactness of glycinin subcomponents could have potentially prevented epitopes from reacting with the IgG antibodies.

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